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George Duran's Trial By Fryer
There's a theory to which many people I know subscribe which basically says that any delicious food can only get better if you coat it in a tasty batter and then deep-fry it. Well, FHM got Food Network host George Duran to try it out by submitting five classic comfort foods to Trial By Fryer: White Castle sliders, microwave pizza, hard-boiled eggs, gummi worms and chocolate chip cookie dough. Four out of the five did well, but you might be surprised which food came out tops and which one was a let down. I know I was!...'Food & Wine' Magazine Wimps Out with Its Taste Tests
Food & Wine is actually my guilty pleasure food glossy. I know it's style- and star-driven, but it's a very well put together magazine whose editors execute their vision very well. That said, the "Taste Tests" in the front of the book almost always wimp out. I'm sure the reason is that they don't want to piss off any present or future advertisers, but the result for me is that I don't believe a word that's said in them. They tasted frozen pizzas in the April 2007 issue and reported on three, Amy's, American Flatbread, and Stouffer's French Bread Cheese Pizza. In a shocking development, they liked them all. If you need further proof that Food & Wine wimps out...A 2,900-Mile Pizza Delivery
Forget 30 minutes. Serious Eats's resident pizza freaks, Ed Levine and Adam Kuban, take overnight UPS delivery on a pizza from Apizza Scholls, one of the most popular pizzerias in Portland, Oregon.Man Tattoos Head with Pizza Slice
Yesterday's Question of the Day was about food-themed tattoos. How apropos that today I see this pizza tat. The proud owner, who resides in Wales, did it for charity and to mark the opening of his new take-out pizza joint. Man has pizza tattooed on head [CBBC Newsround]...Free Pizza at Bars: Are We Talkin' Nationwide?
In the New York Times's city section yesterday there was a little piece on bars that are offering free food to lure drinkers. The Times mentioned the Alligator Lounge and Capone's as the bar purveyors of free pizza. I noticed that the paper of record rendered no judgment on the quality of the pizza. I have two questions for serious eaters: Is this something happening all over the country or is it just limited to hipster bars in New York? And is the reason this is newsworthy is that they're not just serving free food at happy hour but rather all through the night? Serious Eater and pizza maven Adam Kuban has had the pizza at the Alligator Lounge and...BREAKING: Health Dept. Closes Di Fara Pizza
Noooooo!!!!!! Slice reader Gabriel S. just emailed me: "Went by Di Fara looking for a slice today and saw that they were shut by the board of health yesterday. Do you have any details?" I just called Dom DeMarco proprietor of legendary Brooklyn pizzeria Di Fara. He was at the restaurant, and he confirms that the Department of Health has closed the place "for little things." "They say I've gotta wear gloves now—and a hat," Mr. DeMarco said. "It's all little things, like everybody else." Despite the crap news, Dom seemed pretty chipper, taking things in stride. "I'd only wear a hat if I were bald. I'd rather pay the fine than wear the hat." Mr. DeMarco estimates he'll be...Pizzeria To Be Chicago's First Certified Organic Restaurant
Lots of great pieces in the Chicago Reader's recently released yearly food issue—a guide to subscription farms for those who want to eat local, where to shop for ethnic groceries to diversify your larder, and the requisite Top 50 Restaurants as chosen by their readers—but the best by far is Nicholas Day's cover story on chef Michael Altenburg, whose soon-to-open pizzeria Crust will be Chicago's first ever certified organic restaurant and only the fourth in all of the US. Why so few? "Before a restaurant can flash the USDA organic seal, an inspector has to check the provenance of every ingredient in every recipe, which means chefs can’t be nearly as flexible. "Let’s say you’re Bill the Tomato Grower and...High Praise For Houston's Dolce Vita Pizzeria Enoteca
Alison Cook of the Houston Chronicle visits new area hot spot Dolce Vita Pizzeria Enoteca and gives it serious props: Houston now lays claim to some of the best handmade pizzas served in America. I do not exaggerate. I would put these babies up against the well-regarded likes of Chris Bianco's pies at Pizzeria Bianco in Phoenix, say, or even the painstakingly purist specimens at Una Pizza Napoletana in New York's East Village. Quite frankly, thanks to their spectacular wood-fired crusts, they best even the griddled specimens served at überchef Mario Batali's Otto Enoteca Pizzeria, the downtown Manhattan pizza bar that was Wiles' inspiration. We'll have to get some of Serious Eats staff out there to try it STAT—head honcho...Pizza Hack: Broil Your Pies
Trying to make pizza at home? Forget baking stones and peels. We used London chef Heston Blumenthal's unprecedented technique, which is radical and simple and produces remarkable results. The only equipment you'll need is a cast-iron skillet and your oven's broiler.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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